November 28, 2009

Kenyan Maharagwe

This is winter comfort food at its best. Maharagwe simply means "beans", and this dish is loaded with them. If you used beans cooked from dried and use fresh tomatoes instead of canned, the fresh flavor really shines through, since this stew is not cooked too long. It's wonderful served over rice.



2 T olive oil
1 onion, chopped
1 green bell pepper, chopped
2 c cooked red kidney beans
1 15-ounce can coconut milk
2 tomatoes, chopped
4 cloves garlic, minced
1 jalapeño pepper, seeded and minced
¼ t ground cumin
¼ t ground cardamom
1 t curry powder
¼ t turmeric
½ c chopped fresh cilantro or parsley
2 t honey
¼ t white pepper


1. In a large soup pot, heat olive oil and sauté onion and bell pepper until just tender.

2. Stir in kidney beans, coconut milk, tomatoes, garlic, chile pepper, cumin, cardamom, curry, and turmeric. Bring to a boil, reduce heat, cover, and simmer, stirring frequently, for 10-15 minutes, until flavors blend.

3. Stir in cilantro/parsley and honey, and season with salt and white pepper. Serve hot.

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